Quick and Easy Broccoli Cheese Casserole

Broccoli Casserole
Diana Miller/Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 servings
Nutrition Facts (per serving)
382 Calories
23g Fat
31g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 382
% Daily Value*
Total Fat 23g 29%
Saturated Fat 10g 51%
Cholesterol 48mg 16%
Sodium 1460mg 63%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 15g
Vitamin C 25mg 124%
Calcium 321mg 25%
Iron 2mg 12%
Potassium 422mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Our easy and hearty broccoli casserole is made with everyday pantry staples that you might already have lying around. Frozen broccoli and condensed soups are the main ingredients in this silky and creamy dish. Beloved Velveeta cheese product complements the sauce, and a quick 20 minutes in the oven brings to your table a delightful mixture that is a great side dish to any protein, from grilled cheese to steak, roast beef to fish. Slivered almonds provide some crunch and flavor, but if there are any nut allergies in your household simply replace them with sunflower seeds or pepitas, or skip them altogether. The casserole can easily be made ahead of time: simply cool it off slightly before placing it in the fridge, covered, until it's time to top it with the breadcrumbs and bake it. Any leftovers can be kept in the fridge for up to 2 days in an airtight container.

Vegetable casseroles are a great way of incorporating a lot of nutrition into one dish. Although we chose broccoli for ours, it can be replaced by any other vegetable of your liking, as long as it has good firmness and texture. Think of frozen cauliflower, string beans, or asparagus, or mix and match whatever frozen vegetables you have. Add frozen peas and carrots, or a mixture of corn and carrots to your main vegetables. One 8-ounce container of any mushrooms of your liking also makes a wonderful addition, and if you want to simplify it further, use jarred mushrooms in water. The combinations are up to you, as long as the total amount adds up to 20 ounces total of frozen vegetables. If you'd like a thicker sauce, replace the Velveeta with 2 cups of mild or sharp cheddar cheese. For a spicy version, add a few dashes of your favorite hot sauce into the mixture.

This casserole is also great for repurposing leftovers. If you'd like to make an all-in-one casserole, place the broccoli in the prepared baking dish, cover with a layer of leftover rotisserie chicken, already cooked turkey breast, or shredded pork, and cover with the soup and cheese mixture, baking as directed. If making as is, serve with grilled chicken or fish and mashed potatoes or rice to soak up the delicious sauce.


  • 2 10-ounce packages frozen broccoli

  • 1/3 cup slivered almonds, about 2 ounces

  • 8 ounces Velveeta cheese

  • 1/4 teaspoon garlic powder

  • 1 10.5-ounce can condensed cream of mushroom

  • 1 10.5-ounce can condensed cream of chicken

For the Topping:

  • 1 cup soft breadcrumbs

  • 2 tablespoons butter, melted

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 375 F. Lightly butter a 2-quart baking dish. Cook broccoli in salted water until barely tender. Drain and place broccoli in the prepared baking dish.

  3. Sprinkle slivered almonds over the broccoli.

  4. Combine the cheese, garlic powder, and condensed soups in a saucepan. Place the pan over medium heat and cook, stirring, until the cheese has melted and the mixture is well blended.

  5. Pour the cheese sauce over broccoli.

  6. Toss the breadcrumbs with the melted butter.

  7. Top broccoli cheese casserole with the buttered breadcrumbs and bake in the preheated oven until the casserole is bubbly and the breadcrumb topping is browned.

  8. Serve and enjoy.